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Rotting of food is normally due to enzyme or microorganism activity however vinegar reduces the pH of the fruit so that they do not survive. Vinegar will start to break down the fruit after a few months/years depending on the amount of vinegar.

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10y ago
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Wiki User

15y ago

idk sorry i was asking thew same quistion this is syupid

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Q: Why does vinegar rot fruit?
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